Using a bread machine, add all the wet ingredients first, and then the dry ones, with yeast being the last thing you add.

By hand: knead for 10-12 minutes, cover, and let rise 1 ½ hours.

For the filling:

In a frypan with oil start with onions, carrots, kohlrabi, squash, peppers, almonds. Stir well and cover. Let it cook about 5-6 minutes. Then add the tomatoes. Stir well. Add water- about ¼ cup. Add the herbs and salt and let it cook.

For the calzone:

Divide the dough into two. Preheat the oven to 205C.

Roll out the dough and divide into two. Put a little filling into one side of each half. Sprinkle some grated Parmesan and grated mozzarella over the filling. Then wet the tip of your finger and run it along the edge of the rolled-out dough, then fold the top half over and seal it by pressing it down. With a knife, cut three vents in the top. Brush a little oil over the top of each calzone. Bake for 12-15 minutes or until brown. Let it cool and cut in half.

Melt butter in a stock pot over medium heat. Add kohlrabi and saute for 2 minutes. Add parsnips and carrots and cook for 2 more minutes. Do not brown. Sprinkle in flour and paprika; stir until mixed. Add chicken stock. Bring to a boil, lower heat and simmer for 5 – 7 minutes until vegetables are fork-tender.

Remove from heat and, working in batches, puree the soup in a blender or food processor until smooth.

Return the soup to the stockpot. Bring to a light simmer and stir in creams. Remove from heat and serve with parsley.

Grate kohlrabi, place in colander, and sprinkle with salt. Let stand for 30 minutes to drain. Heat butter over medium heat, add onions, garlic and sauté a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook 2 more minutes. Remove from heat and stir in fresh herbs. Serve with meal.